Carrot cake is a perennial favourite. It presents well and when I visit a café it’s the first thing that captures my eye. This carrot cake is simply divine, especially served with a hot beverage in the afternoon. The addition of pineapple and sultanas make it so moist and add little bursts of sweetness. Covered in a spiced maple cream cheese frosting, it’s the perfect cure for anyone with a sweet tooth!

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Carrot Cake with a Spiced Maple Cream Cheese Frosting
A lovely treat for afternoon tea!
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9732 calories
838 g
1323 g
682 g
120 g
184 g
2532 g
6975 g
519 g
5 g
446 g
Nutrition Facts
Serving Size
2532g
Amount Per Serving
Calories 9732
Calories from Fat 5954
% Daily Value *
Total Fat 682g
1049%
Saturated Fat 184g
920%
Trans Fat 5g
Polyunsaturated Fat 157g
Monounsaturated Fat 289g
Cholesterol 1323mg
441%
Sodium 6975mg
291%
Total Carbohydrates 838g
279%
Dietary Fiber 36g
144%
Sugars 519g
Protein 120g
Vitamin A
973%
Vitamin C
101%
Calcium
132%
Iron
107%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Carrot Cake
  1. • 1 ½ cups brown sugar
  2. • 1 ¼ cups vegetable oil
  3. • 3 eggs, preferably free-range organic
  4. • ½ tsp. vanilla bean paste or 1 tsp. vanilla extract
  5. • 2 ¾ cups plain flour
  6. • 2 tsp. bi-carbonate of soda.
  7. • 2 tsp. ground cinnamon
  8. • ¼ tsp. ground nutmeg
  9. • 1 tsp. salt
  10. • 1 cup sultanas
  11. • 1 cup walnuts, roughly chopped
  12. • 230g or 2 ¼ cups or 2 medium sized carrots, grated
  13. • ½ cup tinned pineapple pieces.
Spiced Maple Cream Cheese Frosting
  1. • 500g full fat Philadelphia cream cheese, room temperature
  2. • 100g butter, softened
  3. • 1 cup soft icing sugar
  4. • 2 tbsp. maple syrup
  5. • 1 tsp. ground cinnamon
  6. • ¼ tsp. ground nutmeg.
Decoration
  1. • 1 cup walnuts, roughly chopped and toasted.
Instructions
  1. 1. Preheat the oven to 175°C and prepare two 8-inch or 20cm round cake tins with baking paper. (I used two 18cm cake tins, however would use 20cm next time as the cake was quiet high)
  2. 2. In a large bowl using a mixer or in a kitchen aid, beat the sugar, oil, eggs and vanilla together until mixture is smooth, glossy and well combined.
  3. 3. In a separate bowl sift the flour, bi-carb, cinnamon, nutmeg and salt together. Mix dry ingredients together using a spoon until everything is well combined. (This will make sure the dry ingredients are evenly distributed into the cake batter).
  4. 4. With the mixer on low speed, slowly add the dry ingredients and mix until combined.
  5. 5. Remove bowl from mixer and fold in sultanas, walnuts, carrots and pineapple.
  6. 6. Divide the batter equally between the two cake tins and bake in the oven for approximately 55 to 60 minutes if using 20cm cake tins and 45 to 55 minutes if using 18cm. Insert a skewer into the middle of the cake and if it comes out clean then the cakes are cooked and ready to take out of the oven.
  7. 7. Allow cakes to cool completely on a wire rack. If cakes have formed a dome (round top) you can evenly cut the tops off of each cake, however I didn't want to waste any and just sandwiched them together with the frosting.
  8. 8. To make the cream cheese frosting, mix the cream cheese and butter together in a medium sized bowl using an electric mixer or kitchen aid. Beat until nice and fluffy.
  9. 9. Slowly incorporate the icing sugar, followed by the spices and maple syrup. Mix until well combined.
  10. 10. To assemble, dob a small amount of icing on the bottom of your cake stand. (This will make sure the cake does not move when icing).
  11. 11. Place one of the cakes topside up in the middle of the cake stand. Spread a generous amount of icing on top and spread evenly.
  12. 12. Place the other cake again topside up on top of the icing. Press down and make sure cake is in line with the bottom layer.
  13. 13. Spread the rest of the frosting on top of the cake. (I randomly spread it different ways with my spatula to create a rustic look).
  14. 14. Decorate the top of the cake with toasted walnuts. Enjoy!!
Notes
  1. Take cake out of fridge approximately 30 minutes before serving so that It comes to room temperature.
  2. Store cake in an airtight container in the fridge.
Adapted from I Am Baker.
beta
calories
9732
fat
682g
protein
120g
carbs
838g
more
Adapted from I Am Baker.
Missemzyy http://www.missemzyy.com/
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Missemzyy 

November 7, 2015
November 7, 2015

Missemzyy

6 Comments

  1. Peter White

    November 8, 2015

    Delicious. Lookong forward to another slice tonight.

  2. Karen

    November 8, 2015

    What a pretty carrot cake. I make a similar one with pineapple, golden raisins and pecans. I can’t wait to try your version with the spiced maple frosting…it sounds terrific.

    • Missemzyy

      November 9, 2015

      Thank you Karen!! Your recipe sounds just as delicious! Let me know what you think if you do give it a go! Thanks for stopping by! x

  3. nancyc

    November 9, 2015

    What a yummy-looking cake! 🙂

    • Missemzyy

      November 9, 2015

      Thank you Nancy!! It sure is delicious!

  4. Omar

    November 11, 2015

    WoW !! it look delicious babe, I’ve tried the recipe at home and turned up the best carrot cake I’ve ever done for the family (I got the credit :p) but sure thing that yours is the best 🙂 you have to do it again when I’m back 😉 Good job darling <3

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